Do you ever get those cravings sometimes that just don't go away until you satisfy them? You know...the "I gotta eat that or else I'll die" cravings? Well, the other day I had a craving for crab cakes something fierce and I just had to make some. I think it was the crab cake recipe Lola had hanging on the fridge that did it to me; it's been there since January and I've been looking at it ever since. Anyway, the situation finally came to a head and I had to do something about it. I had to make some crab cakes!
Unfortunately for me, I shopped for all of the ingredients I needed to make crab cakes before discovering that the store had no crab. Can you believe it...no crab! So, I decided to combine shrimps and salmon in place of the crab meat. Improvise when necessary I say!
Unfortunately for me, I shopped for all of the ingredients I needed to make crab cakes before discovering that the store had no crab. Can you believe it...no crab! So, I decided to combine shrimps and salmon in place of the crab meat. Improvise when necessary I say!
Here, some white shrimp, shallots, garlic, scallions and parsley are ready to be minced for the cakes.
The shrimps are minced roughly...
...and combined with the other ingredients.
The salmon fillet awaiting mincing.
The minced salmon added to the rest of the ingredients fleshes out the shrimp. Any other fish can be used as well.
A bit of grated potato adds filler to the cakes . I also added some chopped cilantro, cayenne pepper, Old Bay Seasoning and lemon juice.
Stir it all up....
...add some mayonnaise....
...stir it again....
...add bread crumbs to dry it out a bit...
...ball it out the same as you would for hamburger patties...
...press it down and VOILA...fish cakes ready for the pan! The cakes are fried in olive oil and butter until golden, flipped and fried on the other side until golden. I finished them in the oven for five minutes to ensure they were cooked through. These babies are big!
Lola made a really nice salsa/salad of charred corn, pepper, avocado, jalapeno, olive oil, lime juice and cilantro to go with the cakes.
Up close and personal.
The cakes with chile chipotle mayo!
In your face!
Done deal! And this is soooooooo goooooood!
Give it a try!!
Give it a try!!
9 comments:
OH MY GOD!
Crab/fish cakes are my ABSOLUTE most favourite "feel good food" ... I can never find a "place" that makes them well (as I have never been "brave enough" to make them myself) ... the only place that made a "delicious" crab cake was North 44 and that was some time ago ...
Thank you soooo much for this ... FINALLY a recipe that I can use ... definitely tring this one!!
MBG
Mark;
It has been a while since I and Gail have looked at your Blog as things are hopping here in the Okanagan. I'm doing another year with the United Way and Gail has been working on her pending show at the Can Theater company in October. Her CD is now done and out to the public and about to be available on CD Baby, We have just returned from San Diego wher we helped a good friend of our's celebrate his 60th. Check out www.Youtube.com and type in Gail Riddall in the search box.
As you know I enjoy almost every thing on the BBQ in cluding your previous post about Vegies which you show are easy to prepare and cook to prefection. Thanks again for being our friend from afar.
Rick and Gail Riddall
Hi Rick! Hello to Gail also! Wow, it's terrific to hear from you!! I have to tell you, I really miss BC. I never imagined how much a part of me it had become over the 14 years of living there, but it's in there pretty deep. I think the culture shock of living in quiet mountain towns in BC as compared to the hustle and bustle of Toronto makes it much worse.
I really miss the wineries, fruit markets and beautiful scenery of the Okanagan. I especially miss the laid-back lifestyle.
I happy you are both doing well and that Gail's singing is taking her on to new vistas. I'm equally glad you are enjoying your work with the United Way!
Please keep checking in on the blog for BBQ info. I'll be adding more soon.
Please enjoy a BC peach for me soon and think of me while drinking a glass of BC wine.
You guys are the best!!!!!
is there a specific kind of crab you would recomend for the real crab cakes? if so, fresh vs. frozen, does it really matter?
Keith
Hey there Keith!
Actually, you can use any type of crab you wish. Common varieties include Dungeness, Snow or King crab. Recipes that specify are usually regional and promote the local varieties.
Remember to use either fresh or frozen lump crab meat - not canned. And don't drain the juices when you make them.
Remember that if your miz is too wet, add something to absorb some of the moisture. Use bread crumbs or crackers. I have even pureed multi-colored tortilla chips into fine crumbs for crab cakes before. I use to have a Mexican-style crab cake on my menu @ The Howe Sound Inn & Brewing Company in Squamish BC. It was spectacular.
Anyway pal...give it a try and I hope it works out for you.
P.S. Test fry a small patty of your mix first before portioning out your cakes. This will tell you if you need to make adjustments or not.
Marko
WOW, THIS LOOKS INCREDIBLE! I SEE THAT YOU RESPOND TO YOUR VISITORS, FORGIVE ME FOR MY COOKING IGNORANCE BUT THE POTATOES MENTIONED IN THE CRAB CAKES, WOULD THEY BE PRE-COOKED AT ALL?
THANKS MUCHLY,
-BETHANIE
Hi Beth:
Actually, no. I grated these in raw. I have seen recipes which call for cooked grated potatoes however.
The truth is that there's a million recipes for crab or fish cakes. They're simple to make and the key is in making sure your mix isn't so dry that it crumbles apart or so wet that it does the same.
I hope you'll find a recipe that looks good to you and that you'll have a try.
Marko
MARKO,
THANK YOU FOR YOUR VERY PROMPT RESPONSE! YOU HAVE TEMPTED ME TO TRY TO MAKE THESE CRABLESS CRAB CAKES, YOU CERTAINLY MAKE THEM LOOK EASY TO MAKE.
THANKS AGAIN,
-BETHANIE
Holy crap this looks good!
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